Roasted Cabbage with Chive-Mustard Vinaigrette

12 Reviews
From: EatingWell Magazine March/April 2014

In this roasted cabbage recipe, cabbage wedges are roasted at a high temperature, creating an amazing texture and sweet flavor. Serve the roasted cabbage wedges drizzled with the chive-mustard vinaigrette as a side dish for roast poultry, meat or fish, or alone with crusty bread.

Ingredients 4 servings

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  • 1/2 medium green cabbage (1-1 1/2 pounds), outer leaves removed
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 teaspoons Dijon mustard
  • 2 teaspoons white balsamic or white-wine vinegar
  • 1 teaspoon lemon juice
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon salt
  • 3 tablespoons minced fresh chives
  • 2 tablespoons extra-virgin olive oil

Preparation

  • Active

  • Ready In

  1. Preheat oven to 450 °F. Coat a large baking sheet with cooking spray.
  2. To prepare cabbage: Cut cabbage half into four wedges and cut out any thick core, leaving the wedges as intact as possible. Drizzle the cut sides with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper. Place the wedges flat-side down on the prepared baking sheet.
  3. Roast the cabbage for 12 minutes. Carefully flip over (it's OK if it falls apart a little) and roast until browned on both sides, about 8 minutes more.
  4. To prepare vinaigrette: Combine mustard, vinegar, lemon juice, pepper and 1/8 teaspoon salt in a small bowl. Add chives and oil; stir until well combined.
  5. Transfer the cabbage to a serving plate (or plates) and drizzle with the vinaigrette while still hot. Serve hot or room temperature.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Serving size: 1 wedge
  • Per serving: 125 calories; 11 g fat(2 g sat); 3 g fiber; 7 g carbohydrates; 2 g protein; 51 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 211 IU vitamin A; 43 mg vitamin C; 49 mg calcium; 1 mg iron; 271 mg sodium; 205 mg potassium
  • Nutrition Bonus: Vitamin C (72% daily value)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 1/2 vegetable, 2 fat

Reviews 12

July 28, 2015
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By: EatingWell User
roasted cabbagewith chive mustard vinaigrette Love using my fresh herbs all summer. Very nice dressing even cut back on oil used and really liked this very much. Will make often. Pros: Easy and wonderful flavor Cons: NULL
October 05, 2014
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By: Mike Schoenbacher
HELLO CABBAGE!!! This recipe proves once again that roasting does something magical to veggies. This was soo tasty with the vinaigrette AND without, Really cannot imagine it being improved upon. Will share this with more people to see if they can. Pros: easy & delicious
July 04, 2014
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By: EatingWell User
Tasty and Easy I made this recipe according to directions, cooking it an extra 2 min. on the second side. Next time I will make all the wedges smaller (about 1 across the back). I liked the cabbage even without the vinaigrette. Will definitely make again. Pros: Easy to make; tasty and healty
June 20, 2014
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By: EatingWell User
Tender, Tangy & Delicious I loved this recipe! I've only had cabbage in stir fries or soups so this was a great way to try it in a new style. The vinaigrette really makes the dish, with the cabbage being an easy and buttery vehicle. The smokiness you get from roasting the cabbage is wonderful. I have a gas oven and it seemed to do a great job of browning the vegetable. I did cut the cabbage into smaller pieces, like others, because it would have been too much otherwise. Pros: No mess, easy to make Cons: NULL
March 16, 2014
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By: EatingWell User
good, but needs to cook longer Pretty good. Mine didn't brown quite as much as in the photo. I might put the pan in the oven for 1 or 2 minutes to get hot before adding the cabbage; that might help it brown. I would roast it about 10 minutes longer than the recipe said.
March 16, 2014
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By: EatingWell User
Something different This was a pleasant surprise. It was so simple and the vinaigrette was great. I am definitely making this again.
March 07, 2014
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By: EatingWell User
Love the vinaigrette... I had a head of cabbage show up this week in my produce box and decided on this recipe to use it up. I'm not a huge fan of cabbage in the first place, this recipe was quite good. I really loved the vinaigrette and will probably make that again for other warm veggies (green beans!). My son wouldn't eat this and my guy ate a bit to be polite. I would make this again if faced with a head of cabbage again. Tip: I cut my wedges smaller and felt it needed to cook longer than called for. They were still very crisp at the end of the recommended cook time. Pros: Easy Cons: It's cabbage (LOL)
March 04, 2014
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By: EatingWell User
Made this just the other night and it was fantastic! I definitely will be making it again. Quick, delicious plant-based dinner!
March 04, 2014
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By: EatingWell User
I thought I hated cabbage...who knew? Delicious. Sweet. Buttery. EASY. Will be adding to my repetoire.